US2023389581A1PendingUtilityA1
Low acetylated pea starch as egg white replacer
Est. expiryOct 20, 2040(~14.2 yrs left)· nominal 20-yr term from priority
Inventors:Goichi Ito
A23L 7/113A23L 29/219A23L 7/111A23L 29/212A23V 2002/00Y02A40/90
59
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Claims
Abstract
The invention relates to egg-white protein-free wheat flour noodles containing low acetylated pea starch.
Claims
exact text as granted — not AI-modified1 . Egg-white protein-free wheat flour noodles containing low acetylated pea starch.
2 . The noodles of claim 1 , wherein the noodles are instant noodles or chilled noodles.
3 . The noodles of claim 1 , wherein the acetyl value of the low acetylated pea starch is below 2%.
4 . The noodles of claim 3 , wherein the acetyl value of the low acetylated pea starch is between 0-25 and 1%, more preferably between 0-55 and 1%.
5 . The use of low acetylated pea starch to replace egg white proteins in wheat flour noodles.
6 . The use of claim 5 , wherein the noodles are instant noodles or chilled noodles.
7 . The use of claim 5 , wherein the acetyl value of the low acetylated pea starch is below 2%.
8 . The use of claim 7 , wherein the acetyl value of the low acetylated pea starch is between 0-25 and 1%, more preferably between 0-55 and 1%.
9 . The noodles of claim 3 , wherein the acetyl value of the low acetylated pea starch is between 0.55 and 1%.
10 . The use of claim 7 , wherein the acetyl value of the low acetylated pea starch is between and 1%.Join the waitlist — get patent alerts
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